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    Asparagus Flan With Cheese Sauce

    Source of Recipe

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    List of Ingredients

    For flan
    2 lbs asparagus, trimmed
    4 large eggs
    1 1/3 cups whole milk
    2 tablespoons freshly grated parmigiano-reggiano cheese
    1 1/4 teaspoons salt
    1/2 teaspoon black pepper
    1/8 teaspoon freshly grated nutmeg, to taste

    For sauce:
    1/4 lb italian fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)
    1/2 cup whole milk
    2 large egg yolks
    1 tablespoon butter

    Recipe

    Make flan: Put oven rack in middle position and preheat oven to 325°F.
    Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper.
    3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes.
    Purée asparagus in a food processor until smooth, 1 to 2 minutes.
    (You will have about 2 cups purée.) Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.
    Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.
    Transfer pan to a rack to cool slightly, 10 to 15 minutes.
    Make sauce while flan cools: Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water.
    Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes.
    Remove bowl from pan.
    Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.
    Remove pan and discard paper.
    Cut flan into wedges and serve immediately with sauce.

 

 

 


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